1. If you’re making your own kimchi and gyoza wrappers: amazing. If not, no worries! Just use store-bought and make sure to thaw the wrappers before using.
2. Set up your kimchi, the gyoza wrappers, and a small bowl of cold water. Also, prep a large plate dusted with a bit of flour to place your finished dumplings. Now put on your favorite series or podcast and get into your folding zone.
3. Take one wrapper and place about 1–1.5 teaspoons of kimchi filling in the center. Dip your finger in the water and moisten the edge of the top half of the wrapper. Fold it up like a taco and press the left tip with your left hand. Then, using your right thumb and index finger, create small pleats along the top edge, pressing each one firmly into the back side of the wrapper. Continue pleating until it’s sealed and you’re holding your first little dumpling. Place it on the floured plate. Don’t stress if it’s not perfect, this takes a bit of practice. Scroll down for the video tutorial at the end of the recipe if you need a visual! Repeat until all the wrappers and filling are used up.
4. Once all your gyoza are ready, heat a large pan over medium heat. Add 1 tablespoon of oil and place as many gyoza as will fit flat-side down in the pan. Let them fry for a few minutes until the bottoms are golden and crispy. Lower the heat, carefully pour in a splash of water, and immediately cover with the lid. Be careful, the oil shouldn’t be too hot or it might splatter! The gyoza will now steam. Keep the lid on until the wrappers turn translucent, about 10–15 minutes. If the water evaporates before they’re done, just add a little more.
5. Once translucent, remove the lid, turn the heat back up to medium, and let them crisp up again for 5 more minutes. Remove and repeat with the next batch.
6. Serve all your gyoza hot with this easy dipping sauce and a sprinkle of shichimi spice. Oh, and this cucumber salad goes so good with it.

PREPARATIONS

• Here’s the recipe for Gyoza dough. You’ll need about 20 sheets, cut them into squares rather than rounds. Or, just get ready-made Gyoza wrappers from the Asian market.
• Here’s the recipe for ginger oil. You’ll need about 2-3 tablespoons.
• Here’s the recipe for Chinese Five Spice. You’ll need 1/4 teaspoon.

INSTRUCTIONS

1. First, prepare the Gyoza filling. Peel and finely grate the garlic cloves into a medium bowl. Then, slice the spring onion into thin rings and add to the garlic. Next, add the ground pork, ginger oil, sesame oil, hoisin sauce, Chinese Five Spice, and the egg. Mix everything well.
2. Take a large plate and sprinkle some flour on it. This will be the resting place for the filled Gyoza so they don’t stick to the plate. Also, prepare a small bowl with some cold water and have your Gyoza dough ready.
3. Fill each Gyoza wrapper with 1 teaspoon of the pork filling. Dab a little water around the edge of the wrapper, fold it diagonally to seal, and press out all the air so the filling is well enclosed. Wet one side of the long edge, fold it over, and press firmly. Place on the floured plate. Repeat until all the filling is used up.
4. Heat 1 tbsp of high-heat oil in a large pan over medium heat and add the Gyoza. Fry for a few minutes until the bottoms are crispy. Lower the heat and add about 100ml / 1/3 cup of cold water to the pan (be careful, it may splatter if the oil is too hot). Cover the pan with a lid and let the Gyoza steam.
5. Meanwhile, fold the Nori sheet three times in the middle and cut it into thin strips with scissors. Mix the Nori strips with cornstarch in a small bowl. Add a bit of water and stir well. Heat about 1 cm of high-heat oil in a small pan or pot to around 180°C / 356°F. Fry the Nori strips for 2-3 minutes, then remove and drain on paper towels.
6. The Gyoza should now be a bit translucent and the filling cooked through. Remove the lid and turn the heat back to medium to crisp up the Gyoza again.
7. Meanwhile, make the Miso Glaze. In a small bowl, mix Mirin, honey, soy sauce, and ginger oil. Heat for a few seconds in the microwave (or in a small pan) until it simmers. Stir in the Miso paste well, add 3 tbsp warm water to thin it a bit and set aside.
8. Finely chop the fresh coriander and set aside.
9. Optionally, place seaweed salad in the center of the plate, arrange 5 Gyoza on top. Drizzle with Miso Glaze and top with fried Nori strips, chopped coriander, and toasted sesame seeds. Finish with a splash of ginger oil and serve immediately.